Salade Niçoise

Name: Salade Niçoise
Yield: makes 4 servings
Ingredients: 6 cups torn assorted lettuces and other salad greens; 2 hard-cooked eggs (page 338), sliced; 1 cup good-quality black olives, preferably oil-cured; 3 ripe tomatoes, cored, seeded, and cut into quarters or eighths; 6 anchovy fillets; One or two 6-ounce cans tuna, preferably packed in olive oil, or grilled fresh tuna, cut into chunks, optional; 2 tablespoons red wine vinegar, plus a little more if needed; About 1/2 cup extra virgin olive oil; Salt and black pepper to taste; 1 garlic clove, minced; 1 small shallot, minced; 1 teaspoon Dijon mustard

December 14, 2011

The definition of a classic Niçoise salad is often contested, especially now that it is so popular at cafés and restaurants. It is, however, essentially a country salad, so the ingredients depend on what is in season. The basics of this rough country salad are lettuce, hard cooked eggs, anchovy fillets, black olives, tomatoes, and garlic in the dressing. Most people add tuna, too, but you can consider it optional. Among the myriad other possible additions are cooked green beans, potatoes, and artichoke hearts, raw or roasted bell pepper, capers, and basil.

Recipe notes

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